Red chilaquiles with egg (Chilaquiles rojos)

1. Cut the tortillas into 6-8 wedges and fry in hot oil in batches for 2-3 minutes until golden and crisp; drain on kitchen paper and salt lightly. (Leftover day-old tortillas are best.)

2. Deseed the guajillos, toast in a dry pan for 20-30 seconds, then soak in hot water for 15 minutes.

3. Blend the chilies with the tomatoes, garlic, a quarter of the onion and a little stock until smooth.

4. Heat 1 tablespoon of oil in a large frying pan, pour in the sauce (careful, it spatters!) and cook for 5 minutes; add the rest of the stock, season with salt and cook for 5 more minutes.

5. Meanwhile, fry the eggs sunny side up. Toss the tortilla wedges in the sauce – just long enough to coat them while they stay a little crisp – and plate immediately.

6. Top each with a fried egg and serve with sour cream, crumbled queso fresco (or feta) and thin red onion rings.

Tip: Chilaquiles must be eaten right away – if they stand, the tortillas go completely soft. If you like them crisp, pour the sauce over on the plate.